FOR INDEPENDENT FOOD-BUSINESS OWNERS

KNOW WHAT EVERY PRODUCT REALLY COSTS.

Start with a ready-made recipe for your bakery, restaurant, café or food truck. Enter your supplier prices. See your real product cost and gross margin. Scan invoices to keep track of changes.

  1. 1
    CHOOSE A RECIPE

    A ready-made recipe or your own.

  2. 2
    ENTER YOUR REAL COSTS

    Your quantities and supplier prices.

  3. 3
    SEE YOUR RESULTS

    Cost per product and gross margin.

Monthly subscription price shown at checkout

Payment method required. Automatic monthly billing after 7 days unless cancelled before the trial ends. Cancel online.

REAL FEEDBACK FROM A FOOD-BUSINESS OWNER

"Very simple to use. Very helpful."

Local food-business owner · Antigua & Barbuda

Demonstrated with local Antigua businesses

Quintessence Variety Plus
Ticchio — Italian Food and Wine

Logos used with permission.

WHEN YOUR SUPPLIER PRICE CHANGES, YOUR MARGIN CHANGES TOO.

The Golden Crust shows you which recipes are affected — before rising costs quietly eat into your margin.

Ingredient price ↑ → Product cost ↑ → Gross margin ↓

THE VAULT IN ACTION

From a ready-made recipe to your real margin.

Sample demonstration — real Vault screens with sample figures. Not a customer account.

  1. 1

    Start here: three simple steps

    Your Vault opens with three steps: choose a product, add your real costs, see your results.

    Vault screen showing the three onboarding steps: choose a product, add your real costs, see your results
  2. 2

    Choose your sector and a ready-made recipe

    Four sectors — bakery, restaurant, café and food truck — each with starter recipes such as Baguette, Croissant or Pain au chocolat. Or create your own product.

    Choose a product screen with four sector buttons and starter recipes including Baguette, Croissant and Pain au chocolat
  3. 3

    Enter your supplier prices and adjust quantities

    Quantities come prefilled from the starter recipe. Enter what you actually pay — cost per unit and per batch update as you type.

    Ingredient prices
    Ingredients screen with editable purchase prices and cost per unit for a croissant recipe

    Swipe sideways to see every column →

    Recipe quantities
    Recipe screen with prefilled ingredient quantities and cost per ingredient for a batch of 20 croissants

    Swipe sideways to see every column →

  4. 4

    See your product cost and gross margin

    Add your selling price to see the true cost per unit, gross profit and gross margin — before overheads.

    Profit screen showing true cost per unit, selling price, gross profit and gross margin for a croissant
  5. 5

    Scan invoices to keep track of changes

    Recipe Intelligence reads your supplier invoice. You approve each price; affected recipes are recalculated, and your selling price is never changed automatically.

    Invoice price review
    Confirm extracted prices screen comparing an invoice flour price with the previous price
    Affected recipes — separate exampleSeparate sample: a saved croissant recipe with its own costs and a 60% target margin. Its figures are not a continuation of step 4.
    Affected recipes screen for a separate sample croissant recipe, showing its cost and gross margin change after a butter price increase

Sample demonstration — real Vault screens with sample figures. Not a customer account.

FOR RESTAURANTS, BAKERIES & CAFÉS

Butter went up.
Did your margin go down?

Start with your supplier invoice. See the ingredient prices our AI can read—before you create an account.

✓ No account. No card. Real extracted prices.

Sébastien G., founder of The Golden Crust, working in the bakery
20+ YEARS AS A FRENCH BAKER.Built from real bakery experience.

Sébastien G. • Founder

FREE INVOICE CHECK

One successful free invoice check per email. Used to limit your check and prefill checkout. No account is created here, and we only email you a summary if you tick the box below.

Your file is sent to our AI processor to read it. This check does not archive it in your Vault. Results stay on this page until you leave. Privacy

01

Read your invoice

Start with the prices printed on your supplier document.

02

Review, then approve

Check the extraction. You decide which ingredient prices to apply.

03

See the recipe impact

Recalculate linked recipes without changing selling prices automatically.

THE GOLDEN CRUST • MEET THE FOUNDER

Built by a baker. For food-business owners.

Sébastien (centre) with fellow trainees at a bakery and pastry school in Paris, fresh loaves on the counter
Bakery training, Paris
Sébastien shaping bread dough by hand at a bakery work counter
In the bakery

I’m Sébastien, a French baker with more than 20 years of experience in production, costing and bakery ownership.

I built The Golden Crust because I understand what happens when ingredient prices rise while selling prices stay unchanged.

My goal is to give food-business owners practical tools to understand their costs and make pricing decisions using their own figures.

@sebgoldencrust

BUILT FOR INTERNATIONAL FOOD BUSINESSES

YOUR BUSINESS.
YOUR CURRENCY.

Calculate your product costs using your own supplier prices, in one of 18 supported currencies.

  • $USD
  • €EUR
  • £GBP
  • CA$CAD
  • A$AUD
  • NZ$NZD
  • EC$XCD
  • CHFCHF
  • ¥JPY
  • S$SGD
  • AEDAED
  • SARSAR
  • RZAR
  • GH₵GHS
  • ₦NGN
  • FCFAXAF
  • CFAXOF
  • ₹INR

18 supported currencies · English & French

Select your business currency and enter your own prices. Amounts are not automatically converted.

THE FOUNDER’S LIBRARY

Three practical resources shaped by more than 20 years of bakery and business experience.

The Golden Crust Ebook
BONUS 01

The Golden Crust Ebook

My journey through French baking, business ownership, setbacks and the lessons that shaped this application.

Commercial Lease Guide
BONUS 02

Commercial Lease Guide

Understand lease terms, negotiation points and personal guarantees before committing to business premises.

Educational information, not legal advice for your jurisdiction.

From Bakery to Property
BONUS 03

From Bakery to Property

How I used my business income as part of my journey into real-estate ownership — the principles I followed and how I thought about risk.

My personal experience, not investment advice. Results are not guaranteed.

Included with the membership — available in your Vault during the 7-day trial and while your subscription is active.

RECIPE INTELLIGENCE · PRO

Turn prices into recipe decisions.

In Pro, add your recipes, scan supplier invoices and approve price changes. See the impact on linked recipes. You choose whether to change your selling prices.

✓ Includes three founder resources: The Golden Crust ebook, Commercial Lease Guide and From Bakery to Property.

Monthly subscription price shown at checkout

Payment method required. Automatic monthly billing after 7 days unless cancelled before the trial ends. Cancel online.

Terms · Refund policy

A few honest answers

Can one invoice prove I am losing money?

No. It reveals the prices on that document. Changes need a comparison, and margins need your recipe quantities and selling prices.

Is the free check really free?

Yes. No payment method is needed for the invoice check. The separate Pro trial requires a payment method and becomes a monthly subscription unless cancelled.

Do you change my menu prices?

No. You review ingredient prices and remain in control of selling prices.

Looking for food, labor and rent analysis? Open the existing Business Cost Audit →